My Shrimp Creole has all the spicy bold flavors of classic Louisiana comfort food you crave. Made with a homemade shrimp stock!
You can easily bring the signature, bold flavors of Southern Cuisine to your dinner table with delicious Shrimp recipes like Jambalaya, Shrimp Etouffee, and this fabulous Shrimp Creole.
Sabrina’s Shrimp Creole Recipe
This Shrimp Creole is packed with so much authentic flavor, it tastes like you ordered it on Bourbon Street. If you’ve never had it before, it is basically a hearty and comforting stew that combines juicy shrimp with a rich tomato sauce seasoned with a blend of aromatic vegetables, homemade shrimp stock, and bold spices. The key to making it taste authentic is to allow the flavors to meld and develop over time, but don’t worry its still quick enough for a weeknight dinner. Serve this hearty stew over white rice and cornbread to soak up every last bit of that savory, bold sauce.
Ingredients
- 2 pounds shrimp , 13-15 count
- 3 cups water
- 3 tablespoons unsalted butter
- 4 garlic cloves , minced
- 2 yellow onions , chopped
- 2 stalks celery , chopped
- 1 green bell pepper , chopped
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 teaspoon cayenne pepper
- 28 ounces crushed tomatoes
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce , Tabasco
- 2 bay leaves
- 1/2 cup green onions , thinly sliced
Instructions
- Peel the shrimp and place the peels in a large saucepan. Set the peeled shrimp aside in ice water.
- Add three cups of water to the pan with the shrimp peels and bring to a simmer, then reduce to low heat, cover and cook for 30 minutes.
- Strain the shrimp broth through a fine strainer or chinois.
- While the broth cooks, devein and clean the shrimp. Once clean, set aside again in a bowl of cold water, covered in the fridge so they stay chilled while the stew cooks.
- Add butter to a large dutch oven on medium heat.
- Add the onions, celery, green bell pepper, salt, pepper, cayenne pepper and stir to coat and cook for 4-5 minutes until translucent.
- Add in the garlic, stir and cook for 30 seconds.
- Add the shrimp broth, crushed tomatoes, Worcestershire, hot sauce, and bay leaves.
- Bring to a simmer, cover and cook for 45 minutes.
- When the stew is done cooking, drain the water from the cleaned shrimp and pat them dry.
- Add in the shrimp and half of the green onions, simmer for 3 minutes.
- Serve over rice and garnish with more green onions.
Nutrition
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Table of contents
Can this be made ahead of time?
Yes, the stew-like creole sauce can be made ahead. In fact, the flavors will meld and deepen the longer it sits, making it even more delicious the next day. Simply follow the recipe for making the broth and the sauce, but don’t add the shrimp or green onions. Cool the sauce completely, and store in the refrigerator overnight. Warm the sauce on the stove top over medium heat until it’s simmering. Allow it to simmer for 5 minutes to make sure its up to the proper heat. If its a bit too thick, you can add some prepared stock (chicken, veggie, or fish) or water. Once it is heated through, add the shrimp and half the green onions and simmer for another 3 minutes to cook the shrimp. Serve as usual.
Variations
- Vegetable Creole: You can make this vegetarian or simply bulk it up by adding your favorite vegetables. Popular choices include carrots, eggplant, okra, and corn. Sauté the veggies in butter before adding the broth, tomatoes and sauces.
- Meat and Seafood: You can make this dish heartier and more protein packed by adding assorted meats and seafood. Try diced andouille sausage for a spicy, smoky flavor. Replace half the shrimp with boneless chicken breasts, cut into bite-sized pieces, and add to the broth to cook for at least 20-30 minutes. Quick cooking seafood like scallops or white fish can go in with the shrimp at the end.
- Creole Jambalaya: Turn the dish into a one-pot meal by adding cooked rice along with the meat and veggie suggestions above. Just make sure to use cooked rice so that it doesn’t soak up all the broth. Toss it into the pot during the last 10 minutes so it soaks up the flavor but doesn’t get mushy.
Storage and Reheating Tips
- Serve: Its best to serve this as soon as the shrimp are cooked so they don’t become tough. You can keep the sauce at room temperature for up to 2 hours, but if you aren’t serving right away, I suggest waiting to add the shrimp. Just keep covered for up to 2 hours either on the warm burner or very low heat. When you are ready to eat, bring the sauce back to a proper simmer, then add the shrimp and cook for a few minutes as usual.
- Store: Allow any leftovers to cool completely then store in an airtight container in the refrigerator for up to 4 days.
- Reheat: When reheating, it is best to heat it slowly on the stove, stirring occasionally, until heated through, so you don’t overcook the shrimp. I like to spoon out the shrimp before heating, bring the stew to a simmer, then add the shrimp back in to heat up for a couple minutes.
- Freeze: Shrimp Creole can also be frozen for up to 2 months, but for the best shrimp texture, it’s best to store just the sauce and then make shrimp fresh to serve. Thaw in the refrigerator overnight before reheating on the stove top.
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